Gelatin is added to meat products as a jelly, used in the production of fragrant wild boar, aspic, canned ham, mouthpieces, veal, ham pie, canned meat and Zhenjiang meat products, which increases the output and quality.
Gelatin can also act as an emulsifier for some meat products, such as emulsifying the fat in meat sauce and cream soup, and protect the original characteristics of the product.
In canned foods, gelatin can also be used as a thickening agent, often powdered gelatin is added, or a thick jelly made by adding one part of gelatin and two parts of water.
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